Dairy-Free Dutch Bitterballen with Mustard

Ingredients

• 2 cups Vegetable Broth
• 1/2 cup All-Purpose Flour
• 2 tbsp Vegan Butter
• 1/4 cup Onion
• 2 tbsp Parsley
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Bread Crumbs (Panko)
• 2 cups Oil for Frying
• 1/4 cup Dijon Mustard

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Melt the vegan butter in a saucepan. Add the chopped onion and sauté until softened.
2. 2Stir in the flour and cook for 1-2 minutes to form a roux.
3. 3Gradually whisk in the vegetable broth until smooth. Bring to a simmer and cook, stirring constantly, until the mixture thickens into a very thick sauce.
4. 4Stir in the parsley, nutmeg, salt, and pepper. Let the mixture cool completely.
5. 5Once cooled, form the mixture into small balls (about 2.54 cm in diameter).
6. 6Roll the bitterballen in bread crumbs, ensuring they are fully coated.
7. 7Heat the oil in a deep fryer or large pot to 175°C.
8. 8Carefully fry the bitterballen in batches until golden brown and crispy, about 2-3 minutes.
9. 9Remove with a slotted spoon and drain on paper towels.
10. 10Serve hot with Dijon mustard.

Substitutions

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